Aqualogic Peru, water dispensers, gives you a brief explanation of what is hard or soft water? What are the differences? And how does it affect the development of your daily activities? You will find the answers below.
Types of water hardness
The hardness of water refers, chemically speaking, to the concentration of mineral compounds that we can find in this element. These minerals are usually calcium and magnesium, however, significant amounts of lime can also appear.
Water with high hardness usually occurs in coastal or underground areas, its high mineral or calcareous content is due to the amount of sediment that it carries. On the other hand, mountain or well waters contain fewer minerals, so the nature of the soil and the geography of the site also play a role.
In order to determine the quality that distinguishes water, the amount of minerals that make it up must be analyzed
Soft : when the calcium carbonate concentration is less than 150 mg / l. A good example is distilled water, whose mineral content is almost zero.
Semi soft : when the concentration is between 150 and 200 mg / l of calcium carbonate.
Hard : when the concentration is between 200 and 400 mg / l. This will imply that there is a high content of calcium, magnesium and lime present in the water.
Very hard: Concentration between 400 and 550 mg / l of calcium carbonate.
Extremely hard: Concentration greater than 550 mg / l of calcium carbonate.
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Effects of hard water
Due to the high mineral content in this type of water, things like these happen:
Household appliances such as washing machines and dishwashers suffer a reduction in their useful life. Such a situation does not occur with the use of soft water.
The pipes become clogged and oxidize faster, since the minerals dissolved in the water are deposited or accumulated inside them, favoring their deterioration. luxury ro purifier
White stains on taps, sinks and kitchen utensils.
On the other hand, the taste of the water is altered by the concentration of dissolved minerals and elements. Hard water will taste worse than lighter water. But excessively soft water will not taste good either, the ideal in this case is that it has a balanced mineralization to enjoy adequate organoleptic characteristics, both for direct consumption and for cooking.
What is recommended is to pay a certified laboratory for a study of the water that you have in your place of residence to determine the type of hardness that it presents and from this take the necessary measures.
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